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Eggs (chicken) in Japan is relatively cheap, usual price is from 190yen for a pack of 10 large eggs. And, at the local supermarket every Tuesday the price will be halved (a particular brand) with purchase (I think I have mentioned about this in my previous post). Had a conversation with few mothers the other day learned that they often do their grocery shopping on Tuesdays to save money on egg. Yes, lots of egg recipes in Japanese home-cooking.

This is a very simple donburi that many Japaneses enjoy, it is often prepared with three basic
ingredients: rice, egg and soy sauce. Optional toppings such as chopped
spring onion, chirimenjako (tiny sardines either fresh or dried), nori
strips and natto, are common for this donburi.

As for the egg, some like whole raw egg and other prefer just the egg yolk. If raw egg is a big NO to you, it can be substituted with onsen egg aka soft-boiled egg (半生熟蛋). Sean (little boy) loves this donburi very much, he got his spoon ready while I was taking photos.

Ingredients:

1 bowl cooked rice, warm

1 no. eggs, fresh [must be safe for raw consumption]

Soy sauce

Optional toppings:

Chopped spring onion

Chirimenjako

Method:

Fill bowl with rice up to 80% full.

Arrange toppings over the top to make a ring, crack an egg (or just egg yolk) in to the ring.

Serve immediately with soy sauce. Mix well before eating.

This recipe is featured on Y3K Issue no. 75, together with three other egg recipes.